veg manchurian dry recipe, dry vegetable manchurian dry recipe

veg manchurian dry recipe with step by step photos – a tasty indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.

veg manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens.

this veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice.

the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day.

serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or chow mein.

if you are looking for more indo chinese recipes then do check:

veg manchurian dry recipe below:

veg manchurian dry recipe
4.63 from 32 votes
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veg manchurian dry recipe

veg manchurian dry recipe - spicy, sweet and tangy dry veg manchurian recipe.

course starters
cuisine indo chinese
prep time 50 minutes
cook time 10 minutes
total time 1 hour
servings 2
author dassana

ingredients (1 cup = 250 ml)

for fried veg manchurian balls:

  • ½ cup grated or finely chopped cabbage (green or red cabbage - patta gobhi)
  • ½ cup grated carrot (gajar)
  • ¼ cup finely chopped capsicum (green bell pepper or shimla mirch)
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped spring onions (scallions) or onions
  • 2 tablespoon corn starch (also called as corn flour in india)
  • 2 tablespoon all purpose flour (maida)
  • ½ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon salt or add as required
  • oil for shallow frying or deep frying

for veg manchurian sauce:

  • ½ tablespoon finely chopped garlic (lahsun)
  • ½ tablespoon finely chopped ginger (adrak)
  • 1 or 2 green chilies (hari mirch) - finely chopped
  • ¼ cup chopped spring onions (scallions) or onions
  • ½ tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chili sauce
  • ¼ teaspoon corn starch optional
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon rice vinegar or regular vinegar or apple cider vinegar
  • ½ to 1 tablespoon chopped spring onions greens for garnish
  • ½ tablespoon sesame oil (til ka tel)
  • salt as required

how to make recipe?

making veg manchurian balls:

  1. take the finely chopped or grated veggies in a bowl.
  2. add all the dry ingredients.
  3. gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
  4. take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.
  5. heat oil for deep frying in a kadai or pan. 

  6. add a small piece of ball to the hot oil. 

  7. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.

  8. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside.

  9. less hot oil will make the manchurian balls absorb too much of oil.

  10. with a slotted spoon turn over the balls when cooked from one side. fry the veg manchurian balls till crisp and golden.

  11. remove them with a slotted spoon and drain as much as oil as possible.
  12. place the fried veg manchurian balls on kitchen paper towels. fry the veg manchurian balls this way in batches and keep aside.

making veg manchurian sauce:

  1. once the balls are fried, then its time to make the sauce. in another pan, heat about 1/2 tbsp of the same oil in which we fried the balls or 1/2 tbsp of sesame oil.
  2. add 1/2 tbsp finely chopped garlic, 1/2 tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
  3. stir and saute for a minute on a low flame.
  4. add 1/4 cup chopped spring onions or onions.
  5. stir and saute till the onions soften.
  6. now add the sauces - 1/2 tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.
  7. keep the flame on the lower side and sprinkle 1/4 tsp corn starch. adding corn starch is optional. stir very well.
  8. quickly add salt and black pepper as required. stir again. 

  9. after adding corn starch the sauce will begin to thicken, so one has to be quick.

  10. then add the fried veg balls. stir so that the sauce coats the veg balls evenly.
  11. switch off the flame and add 1/2 tsp rice vinegar or regular white vinegar.
  12. toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.

recipe notes

i have not added sugar in the sauce as the tomato sauce and red chili sauce already has sugar. if you want you can add a bit of sugar.


how to make veg manchurian dry recipe:

preparing the veg manchurian balls:
1. take the finely chopped or grated veggies in a bowl. here i added ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum/green bell pepper, ¼ cup finely chopped french beans, ¼ cup finely chopped spring onions.

veggies for dry veg manchurian recipe

2. add the dry ingredients – 2 tbsp corn starch, 2 tbsp all purpose flour, ½ tsp black pepper and ½ tsp salt or add as required.

ingredients for dry veg manchurian recipe

3. gather the whole mixture and kind of mix and knead so that the veggies leave water and you get a dough like mixture.

making dough for dry veg manchurian recipe

4. take a small portion of the mixture in your hands.

mixture for veg manchurian balls

5. press and roll it in your palm.

making veg manchurian balls

6. and make a round veggie ball.

making veg manchurian balls

7. make all veggie balls this way and keep aside.

veg manchurian balls

8. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls.

frying veg manchurian balls

9. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

frying veg manchurian balls

10. when cooked from one side, turn the balls with a slotted spoon.

frying veg manchurian balls

11. fry the balls till crisp and golden.

frying vegetable manchurian balls

12. remove them with a slotted or perforated spoon and drain as much as oil as possible.

fried vegetable manchurian balls

13. place the fried veg manchurian balls on kitchen paper towels. for a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

fried vegetable manchurian balls

14.  fry the veg balls this way in batches and keep aside.

frying veg manchurian balls

making veg manchurian sauce:

15. once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or sesame oil. add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

making veg manchurian recipe

16. stir and saute for a minute on a low flame.

making dry veg manchurian recipe

17. add ¼ cup chopped spring onions or onions.

onions for veg manchurian recipe

18. stir and saute till the onions soften.

sauting onions for veg manchurian recipe

19. now add the sauces – ½ tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili sauce or green chili sauce.

sauces for veg manchurian dry

20. stir very well.

stir veg manchurian dry sauce

21. keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional.

making veg manchurian dry recipe

22. stir very well.

stir veg manchurian dry sauce

23. quickly ¼ tsp black pepper and salt as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick. keep a check on the salt as the soy sauce, tomato ketchup and chili sauce already has salt. so add less salt.

salt for veg manchurian dry recipe

24. then add the fried veg balls.

adding veg manchurian balls

25. stir so that the sauce coats the veg balls evenly.

stir dry veg manchurian recipe

26. switch off the flame and add ½ tsp rice vinegar or regular white vinegar.

vinegar for dry vegetable manchurian recipe

27. toss and stir again. serve dry veg manchurian hot as a starter snack garnished with some spring onion greens.

veg manchurian dry recipe, dry vegetable manchurian dry recipe




138 thoughts on “veg manchurian dry recipe, how to make veg manchurian dry recipe”

  1. Can I add vinegar to the sauce before adding in the balls? Would it make any difference? Also, would using green cabbage instead of red make any significant change? Btw, it seems like a good recipe, I am going to try it today.

    1. you can add vinegar to the sauce before adding the balls. there will be a slight change in the taste. you can also use green cabbage. no change in taste if using green cabbage.

  2. Hi dassana,

    I would like to know can we use iron vok for making sauce.because I like that smoky flavour like we smell in Chinese stall. Does vessal helps in giving that smoky flavour.

    1. Mitra, yes you can use iron wok. but the smoky flavor comes due to high heat. this needs very high heat and continuous stirring, which is not possible to achieve easily at home.

  3. Hi,
    I made this recipe today..but my veggies were too soggy so kept adding cornflour n maida..
    Fried it nice n crispy but the inside was floury.
    Do I need to fry them again?
    Can I cook them in an otg?
    Help !!

    1. okay. you can fry them again. you can also bake them in an OTG for some time. looks like too much of flour in the mixture and thats why the flour texture.

  4. Hi dassana,
    I tried the recipe yesterday for hubby . It was delicious. 🙂 but while preparing manchurian balls, the grated veges oozed out too much water, i had to squeeze the water with my palms while making the balls . Also after frying it didnt come out crispy and when finally i added it into the sauce the manchurians became soggy. Please guide me what went wrong n how can i prepare it better next time.

    1. sakina, looks like the veggies had a lot of water content. for this, you can sprinkle some salt on the chopped veggies and keep aside for 15 minutes. then squeeze out all the water. this water can be used for the manchurian sauce or you can add this instead of water to any gravy dish. add the flours and other ingredients. mix very well. shape them and then deep fry. also do make sure that the oil is hot enough, so that the veg balls become crisp. if the oil is not hot, the veg balls will not become crisp and become soggy and soft.

  5. Hi madam. , today I hve tried this recipe I just loved it. It is too yummy. Thanks for this recipe but unfortunately bisibelebath powder didn’t cme so well.

  6. Whenever I want to try out something new…It has to be your recipes…All of them have turned out great since past one and a half yrs. Diwali recipes, South Indian, North Indian…Didn’t find the time to say a thank you.
    A BIG THANK YOU. ..keep going and keep adding new stuff

    1. they won’t be soft the next day. so there is no way you can retain the crispness. though you can just make the balls with the mixture and then refrigerate. then next day you can fry them. but bring them at room temperature before frying.

  7. hello
    i am gonna try this recepi tonight….. i just want to know that don’t we need to add water while mixing dough?
    plz reply asap

    1. the juices from the veggies are enough to bind the dough. but in case you feel the mixture is dry, the you can always add a few tablespoons of water. happy cooking 🙂

  8. Hello, my husband likes manchuria very much but he didn’t like the deep frying part, so i have been searching for healthier version and thank you so much for the alternative using paniyaram pan. i have tried it out it turned out very yummy.

  9. I am big fan of your reciepes…. measurements are accurate…thanks a lot for detailed information

  10. Hello, This looks yummy, what is red chili sauce? Is this off the shelf ? If so can you recommend a brand that you like Thank you.

  11. Thanku for such a delicious recipe and very nice website.
    I love it thanku amit.

  12. Simple receipe. I just love it. I just Want ti share one tip I Used rice flour insted of all purpose flour. Its taste the same and crispy.

  13. The recipe is very easy…I am a 14 year old girl….the Manchurian balls were very crispy….thank you very much. <3

  14. i have no idea who you are but thanks a lot for writing and maintaining this blog. I stumbled upon this website while browsing internet foe a recipe. I am glad that I found it. I have made chana dal paratha, puris which I was really bad at until I read your blog, upma….everything has turned out very well. keep on posting.

  15. I added schzewan sauce in it and it turned out to be amazing so yes the title became vegetable dry Manchurian in schzewan sauce. Thnx a lot for this wonderful blog which saves time and also brings amazing output.

    1. thats a good title, riya and giving me ideas. i think i should add a recipe of vegetable manchurian in schezwan sauce also. thank you riya for taking the time to comment every time when you try any recipe. i hope i have wished you a happy new year. if not, then wishing you happy new year 2016.

  16. Hello D.
    My mother has tried this recipe more than a couple of times…the taste turns out to be authentic desi-chinese..but for whatever reason the balls don’t hold very well when she fries them.
    She has added lots of corn flour one time…another time she had to add besan(totally spoilt the taste) and today she squeezed the veggies in the palms of her hand…and yet a few fell apart.
    Also,my brother says that the insides of the ready balls don’t turn as dark as one finds in the restaurants…should my mother add more soy sauce? What is the best method to ensure that when breaks open the balls(after they r cooked in the sauce above), they look darker and taste ‘cooked’ from inside?
    Much grateful for your excellent blog.
    Vj

    1. hello vijay, adding some corn flour or maida does help in binding. besan will change the taste. i have once made only with besan and personally did not like the taste along with the chinese sauce. plain the besan ones taste good, but in the sauce it does not go well. the temperature of the oil has to be hot. in a less hot oil, the veggie balls can break. you can tell your mother, to test one veggie ball in the oil. if it does not break, then mover further ahead with the frying. if it breaks, then add 1 tbsp of corn starch or maida and mix again well. also these can be made like onion pakoras too with corn flour and maida. they won’t have a round shape but will still taste good. just make a onion pakora like mixture and drop spoonfuls of the mixture in oil. for a darker color, some more soy sauce can be added. you can also use dark soy sauce. if fried at a medium temperature, the manchurian balls will be cooked from the center.

      thanks a lot.

  17. wow great way of presentation/explaining it…..
    gud luck and thanku …………………..

  18. hi Dassana, I just tried your two recipes one is veg Manchurian and peas pulav. And they came out very well ….. So delicious. My hubby was literally licking his figures. Awesome recipe. Thank u so much. I really love the way u present your recipes. Lots of love from me. Carry on the good work.

  19. I always prefer ur website to make any new recipe..& all recipes become yummy..u explain very well..easy to understand..& ur recipes are tasty recipes ..
    I haven’t made this recipe yet,but i am sure it will b tasty..

  20. this is really amazing its taste is delicious. this is one of the fantastic recepie of india

  21. pradnya panchal

    Hello amit I made this dish n really it was yummy. I want to know that while baking cake in OTG only bottom heating should be there or both top n bottom plz suggest me what I do exactly? because always I made cake in cooker only but now I want make in OTG.so I am new in that. One more help I need I brought unwhipped cream from market so where should I keep ?fridge or freezer. Sorry for asking so much questions . N thanks a lot for previous suggestions that helps me lot.

    1. thanks pradnya for the positive feedback. i usually keep both the top and bottom heating rods on. i also keep the cake or cookie pan/tray in the center rack of the oven. keep the cream in the fridge. at room temperature it may get spoiled.

  22. It tasted like the ones available at restaurant. Thnk you once again for making life blissful with such wonderful healthy yummy dishes:)

  23. Hi Dassana,

    I have tried a few recipes from your website over the last few days and have loved all of them. Thank you for sharing your many talents with us (and everyone who gets to eat the yummy food)!!

    I plan to make manchurian this week but wanted to know if you’ve ever baked the balls instead of frying them. I am a beginner at cooking so I wanted to get your thoughts on whether you’d consider baking/how you would go about it.

    Thanks,
    Sim

    1. thanks a lot sim. i have never baked manchurian balls. i am not sure how the manchurian balls would turn out if baked. but if you have an appe pan or the pan on this link (http://en.wikipedia.org/wiki/%C3%86bleskiver), then you can make manchurian balls in it. just add 1/2 to 1 tsp oil in each mould. place the balls and cook them. just like the way we make appams. if using this pan, then you can also make the batter like a pakora batter.

  24. for the first time the machurian recipe is so dammn easy and delicious.. totally loved it

  25. Dassana ji,
    I made this recipe many times in last two months and everyone loved it. I made it for kitty party and my friends learnt it from me. It’s easily explained and just fabulous. Thank u for sharing.

  26. Hi!!

    Thank you for such a wonderful recipe.

    I have noticed in the comments below that we can substitute red chilli paste to sauce. Can I use the soaked dry red chillies to make chilli paste as I Dont have any fresh red chillies.. Also can I just use green chillies instead of red chillies when the recipe calls for red chillies (in your veg manchow soup recipe)??

    Thanks in advance

    1. thanks lalita. yes you can make red chili paste with soaked dry red chilies. add the paste as per your taste. since a paste is more intense in pungency and heat than a sauce. yes you can use green chilies in veg manchow soup too.

  27. I tried this recipe..and it was my lucky day! the manchurian balls didn’t fall apart..I think perhaps it mainly depends on the right consistency of the cornflour..anyhu overall this is an excellent recipe! I do keep trying your recipes every now and then for dinner/lunch.. A heartfelt thanks for all the delicious recipes and the detailed procedure.. Really reduces a lot of guess work..

    Keep up the good work!

    1. you are right deepa, the consistency of corn flour is important. another factor is the moisture content in the veggies. thanks for the positive feedback 🙂

  28. Very – very simple yet so authentic.
    I would like to subscribe to all your posts, if possible.

  29. This one of the most colourful dishes from your basket of beautiful collections. Came out really vivid and made audience wanting to eat just by looking ! ! ! Thanks to you once again. The method suggested to check temperature of the oil to dip the ball was ingenious. As always, all the ingredients popped out well in taste. Very well depicted through some wonderful photography ! ! !

  30. That’s an amazing recipe! (:
    However, are there any substitutes for the chilli sauces and soy sauce used in the recipe?

  31. It’s good but m interested in diet food like soup n salads n different diet breakfast n food

  32. I m drooling over this dish…its my favourite. ..do we need to add little water while mixing the vegetable mixture. .?

  33. If i dont add corn starch in the sauce is it fine will the gravy still be thick. Can i use green cabbage instead of red cabbage will the taste still be the same.

      1. hi Dassana, – Am a vivid follower of your website, I have tried couple of your recipes -Dhokla, banana cake, corn patties so far.
        I’m not getting time to try rest of your recipes.
        I badly wanted to try Balck forest cake recipe, hoping to do it soon..
        Keep posting us!

        1. Dassana – I think you are using some food processor for cutting some of your veggies. Even I’m planning to get one. Can you suggest me what is the one you are using.

            1. Mam I have a question, can I prepare the mixture before hand n fry them after sm hrs?…i’ll be making it for Iftar,hence want to check before hand if the balls break or not…if I try it at the last moment n godforbid the balls break it will be a disaster…it will be a great help if u reply soon….also can the sauce be made before hand

              1. you can make the veg balls before hand. if at all they break, while frying, then just add some more maida. its better to prepare the sauce fresh. the flavors are at their optimum. for the veg balls, keep them covered in a box in the fridge. when frying, first bring them to room temperature. otherwise they will absorb a lot of oil. also check with one veg ball first and if it does not break, then you can easily fry the rest.

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